Description
A simple, creamy, and cheesy broccoli casserole recipe perfect for a comforting side dish or a meatless main course.
Ingredients
Scale
- 1 pound fresh or frozen broccoli florets
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup crushed butter crackers (like Ritz)
- 4 tablespoons melted butter
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- If using fresh broccoli, steam or boil the florets until tender-crisp. If using frozen, thaw and drain well. Place the broccoli in the prepared baking dish.
- In a medium bowl, combine the cream of mushroom soup, mayonnaise, sour cream, 3/4 cup of the cheddar cheese, onion powder, and black pepper. Mix until smooth.
- Pour the cheese mixture evenly over the broccoli in the baking dish and toss gently to coat.
- In a small bowl, mix the crushed butter crackers with the melted butter. Sprinkle this topping evenly over the casserole mixture.
- Bake for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through.
- Remove from the oven and sprinkle the remaining 1/4 cup of cheddar cheese over the top. Let it sit for 5 minutes before serving.
Notes
- For extra flavor, you can add 1/4 cup of finely chopped onion to the cheese mixture.
- If you prefer a crispier topping, bake the casserole uncovered for the entire time.
- You can substitute cream of chicken soup for cream of mushroom soup if desired.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 650
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 8
- Cholesterol: 45